Methi Na Gota
Veg
Vegan
Thick, pillowy deep-fried fritters made from coarse besan (chickpea flour) batter packed with chopped fresh fenugreek (methi) leaves, sesame seeds, and Kathiyawadi spices — crispier and more irregular than the steamed muthia, with a pronounced bitterness from the methi balanced by a hint of jaggery in the batter. The definitive Kathiyawadi-Gujarati monsoon snack.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | gram flour (besan) |
| 1 cup | fresh fenugreek leaves (methi), finely chopped |
| 1 tablespoon | semolina (rava) |
| 1 tablespoon | yogurt |
| 1 teaspoon | ginger-green chili paste |
| 1 teaspoon | sugar |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | baking soda |
| 1 teaspoon | salt |
| 1 pinch | asafoetida (hing) |
| 1 cup | water |
| — | oil for deep frying |
Instructions
- 1 In a mixing bowl, combine gram flour, semolina, and yogurt.
- 2 Add the chopped fenugreek leaves, ginger-green chili paste, sugar, coriander powder, cumin powder, turmeric powder, baking soda, salt, and asafoetida.
- 3 Mix well and gradually add water to form a thick batter.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Once the oil is hot, drop small spoonfuls of the batter into the oil.
- 6 Fry the gotas until they are golden brown and cooked through, turning occasionally.
- 7 Remove the gotas with a slotted spoon and drain on paper towels.
- 8 Serve hot with green chutney or ketchup.
Tips
Ensure the oil is hot enough before frying to prevent the gotas from absorbing too much oil.